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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I grew up Irish Catholic and Friday night shrimp boil was something to look forward. I love this version. Ingredients:
1 cup sea salt |
1/4 cup worcestershire sauce |
1 -2 teaspoon cayenne pepper |
6 coarsely chopped celery ribs (with leaves) |
2 (3 ounce) packages zatarain's crab boil seasoning |
2 chopped yellow onions |
1 head garlic, halved crosswise |
1 slicd lemon |
2 gallons water |
Directions:
1. Bring all ingredients into a large stockpot and bring to a boil.
2. Reduce heat to medium and boil gently for 30 minutes.
3. Add 5 lbs. raw shell-on large shrimp. Stir well and cook until firm, 5-7 minutes.
4. Drain contents of pot through a large colander, discarding the liquid, then transfer shrimp and any of the remaining aromatics to a large platter.
5. Peel and eat the shrimp, along with cocktail sauce.
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